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The dessert, Regional

Crème caramel

Crème caramel is a baked custard of milk, eggs, and vanilla, topped with dark caramel, serving 6 people. It takes about 30 minutes of active work and is made entirely the night before, chilling in the fridge overnight. It's easy to pull off and costs around €0.80 per person, the key is a gentle water bath that keeps the custard smooth and bubble free.

A good old crème caramel, silky, wobbly, topped with dark caramel, the kind of dessert people always ask for seconds of.

Crème caramel
For
6 people
Work
30 min
Total time
4 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€0.80
Calories per person
260 kcalcalculated by Kiloach, your weight coach

Crème caramel is one of those desserts everyone recognizes, the kind that wobbles slightly when you set it on the table and slides off the spoon with dark caramel pooling around it. The smooth texture, free of any holes, comes from a gentle water bath, and vanilla infused in the milk gives it that round flavor in every bite, never too sweet or flat.

This is a family dinner dessert, the one you bring out after a slow braised main when kids and grandparents alike ask for more. It works in every season, comes together without stress the night before a dinner with friends, and frees up your evening to actually enjoy your guests instead of running back to the kitchen.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h 15
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Everything happens the night before, the caramel, the custard, and the water bath baking take about an hour total, then the ramekins chill in the fridge overnight. On the day of your dinner, there's nothing left to do until serving time. Right before sitting down, unmold each custard onto a plate and let the caramel run around it.

The ingredients

6 people

Pantry

  • Granulated sugaroften in the pantry 220 g
  • Vanilla bean 1
  • Saltoften in the pantry 1 pinch

Dairy

  • Whole milk 75 cl
  • Eggs 5

Allergens Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Make a dark caramel with 100 g sugar and 3 cl water, pour it into the bottom of 6 ramekins and let it set. 15 min

    Don't stir the caramel, just swirl the pan, and stop cooking as soon as it turns amber.

  2. Heat the milk with the scraped vanilla bean and let it infuse for 10 minutes, then whisk the eggs with 120 g sugar and pour the milk over them. 15 min

    Whisk gently, too much air creates bubbles in the custard.

  3. Strain the mixture through a fine sieve, pour it into the ramekins and bake in a water bath for 40 minutes at 150°C. 40 min

    The custard should still wobble slightly in the center, it firms up as it cools.

  4. Let cool, then refrigerate the ramekins overnight. 5 min

    Cover the ramekins with plastic wrap so the custard doesn't pick up fridge odors.

When it's time to serveThe final touches, right in front of your guests.

  1. Run a small knife blade along the edges, turn each ramekin onto a plate and let the caramel run down.

    A sharp tap while holding the plate against the ramekin releases the custard in one go.

Our tips to get it right

  • Use porcelain ramekins rather than metal ones, the caramel sticks less and releases more easily when unmolding.
  • Pour the hot milk over the beaten eggs gradually, whisking as you go, so the eggs don't start cooking against the sides of the bowl.
  • If you don't have a fine strainer, a tight mesh sieve works just as well to catch small lumps and unwanted bits of vanilla pod.

The variations

  • Swap the vanilla bean for a teaspoon of vanilla extract if you don't have one on hand, the result stays close to the original.
  • For a more fragrant version, add a strip of orange zest to the milk while it infuses, it gives the classic dessert a nice twist.
  • For kids, pour the mixture into small individual jars instead of ramekins, easier for little hands to hold and unmold.

What to serve it with

  • A handful of fresh berries on the side
  • A crisp almond tuile cookie
  • A light coffee after dessert

Storage

Crème caramel keeps 2 to 3 days in the refrigerator, covered or in a sealed container, without losing its texture. It doesn't freeze well, eggs and milk don't hold up to thawing. Serve it cold, straight from the fridge, no reheating needed.

Questions about this recipe

Why does my crème caramel have holes or bubbles?

It usually means the oven was too hot or the eggs were whisked too vigorously. A gentle water bath at 150°C and light whisking prevent this.

Can I use lower fat milk instead of whole milk?

Yes, but the custard will be a bit less rich and silky. Whole milk gives this dessert its signature texture, so it's worth sticking with it.

How do I know when the crème caramel is done baking?

It should still wobble slightly in the center when you pull the ramekins from the oven. It keeps firming up as it cools, so there's no need to bake it longer.

How do I unmold crème caramel without breaking it?

Run a small knife blade all around the edges before flipping the ramekin onto the plate. A sharp tap while holding both together releases the custard in one piece.

Can a crème caramel be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 4 steps, when it's time to serve, 1 step.

How long does it take to make a crème caramel?

Allow 4 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a crème caramel?

About 260 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a crème caramel cost?

About €0.80 per person, that's €4.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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